This spicy, sweet marinade goes well with our red onion, pork, and pineapple kebabs.
- Yield: Makes about 3/4 cup
Source: Everyday Food, July/August July/August 2013
- 2 cups pineapple juice
- 1/4 cup vegetable oil
- 2 to 4 tablespoons Sriracha sauce
- 1 teaspoon salt
Boil pineapple juice to reduce to 1/2 cup. Let cool and combine with other marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.